Cabelas or Hi Mountain summer sausage spice kit

Approximately 1 part pork shoulder butt (aka Boston butt.....) to 2 parts game meat (I have used venison and elk with excellent results)

0.2 lbs of high temp cheddar cheese per 5 lbs mixed meat

4-10 fresh finely chopped jalapeños per 5 lbs mixed meat (4 jalapeños give a slight jalapeños taste. 10 is spicy. I usually do 6)

1/2 cup ice water per 5 lbs mixed meat

2 tsp soy concentrate protein per lb of mixed meat

Grind all meat twice. Once through coarse and once through fine.

Mix all product together for a tacky mix.

Stuff into a casing size you like. I like the 1 lb casings

Let refrigerate overnight minimum

Smoking (my recipe using a Bradley smoker)

Prior to smoking preheat smoker to 100 f and remove stuffed casings from refrigerator and let stand at room temp

Cook at 100 f for 2 hrs. Turn smoke on after first hour.

Smoke and cook for 2 hrs at 130 F

Turn smoke off and cook at 160 F for 2 hrs

Cook at 200 F until internal meat temp reaches 156 F

Remove from smoker, cool in ice water, let stand at room temp for 3-4 hrs.

Enjoy!